Arroz Valenciana Filipino Style Recipe!!!

Arroz Valenciana Filipino Style Recipe!!!

Arroz Valenciana

Arroz Valenciana is commonly prepared on holidays, Fiesta’s (festival), Christmas, New Year’s Eve, reunions and family gatherings.

Arroz Valenciana is  similar to Paella. The Filipino version makes use of coconut milk, malagkit (glutinous or sweet rice), chorizo and boiled eggs, which is what this recipe is all about.

Arroz Valenciana is a typical Latin American dish, their version is called Arroz a la Valenciana in Spain, and Arroz Valenciana in Portugal. This is my version of Filipino Style Arroz Valenciana Recipe.  You can try different styles of your own to make it look good and more delicious according to your taste buds. Enjoy!

 

Ingredients:

½ lb. chicken breast or thigh, chopped

½ cup glutinous white rice “malagkit”

1 cup jasmine rice

2-3 pcs. hard boiled eggs

1 cup coconut milk (canned or fresh)

2 cups chicken broth

3 pcs. chorizo de bilbao, sliced diagonally

1 pc. medium tomato, diced

2 tbsp. tomato paste

1 pc. medium red bell pepper, cut into strips

1 tsp. paprika

½ cup raisins

½ cup green peas

2-3 tbsp. extra virgin olive oil

2-3 cloves garlic, crushed

1 pc. medium yellow onion, diced

1 tbsp. salt or salt to taste

¼ tsp. pepper or pepper to taste

 

Directions:

Combine the glutinous rice and jasmine rice.

Wash with water twice, drain then set aside.

In a wide pan, heat the olive oil over medium heat.

Saute garlic, onion, and tomato.

Add the chopped chicken and cook for 3-5 minutes.

Add the chorizo de bilbao and cook for 2-3 minutes.

Add  the salt, pepper, and paprika then stir.

Then add the chicken broth and coconut milk, stir and let boil.

Add the washed rice then stir and let boil.

Add the tomato paste. Stir. Cover and simmer for 5 minutes.

Then add the green peas and raisins. Cover and  simmer for 8-10 minutes.

Add the red bell pepper and continue to simmer until the rice is fully cooked.

Garnish with sliced boiled egg.

Serve,

Share and enjoy!!!

Arroz Valenciana Filipino Style Recipe!!!
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Arroz Valenciana Filipino Style Recipe!!!
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Ingredients
Servings:
Instructions
  1. Combine the glutinous rice and jasmine rice.
  2. Wash with water twice, drain then set aside.
  3. In a wide pan, heat the olive oil over medium heat.
  4. Saute garlic, onion, and tomato.
  5. Add the chopped chicken and cook for 3-5 minutes.
  6. Add the chorizo de bilbao and cook for 2-3 minutes.
  7. Add the salt, pepper, and paprika then stir.
  8. Then add the chicken broth and coconut milk, stir and let boil.
  9. Add the washed rice then stir and let boil.
  10. Add the tomato paste. Stir. Cover and simmer for 5 minutes.
  11. Then add the green peas and raisins. Cover and simmer for 8-10 minutes.
  12. Add the red bell pepper and continue to simmer until the rice is fully cooked.
  13. Garnish with sliced boiled egg.
  14. Serve,
  15. Share and enjoy!!!
Recipe Notes

You can try different styles, different ingredients of your own to make it good looking, more delicious according to your taste buds.

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Seasoned Flat Iron Steak

Seasoned Flat Iron Steak

Seasoned Flat Iron Steak

I mentioned earlier that my husband is now on his low carb diet.  One of the dishes I like to make for us is this Seasoned Flat Iron Steak.
It’s very versatile, you can use it to make a Steak Salad, slice it to make steak tacos, burritos, and quesadillas, or serve it with veggies and potatoes.

It’s so easy to make.  I used Flat Iron Steak this time, but I’ve made it with Flank and Skirt Steak as well.  The secret is to allow the seasonings to permeate the meat, so I leave it to season in the fridge overnight.

Ingredients:

1 Flat Iron Steak (2 – 2 1/2 pounds)
2 tbls. chopped fresh cilantro
2 tbls. chili powder blend
1 tsp. ground cumin
1 tbls. minced garlic
1 tsp. garlic powder
1/2 tsp. paprika
1/4 tsp. cayenne pepper
1/4 tsp. white pepper
1 tsp. sea salt

Seasoned Flat Iron Steak

Directions:

Mix all the spices together in a small bowl.

Rub both sides of the meat with the seasoning mix.

Place meat in a ziplock bag and refrigerate for at least 4-6 hours. Overnight works best.

Place meat on a parchment covered baking sheet.

Broil on Hi to desired doneness.  We like ours medium well so I broiled it for about 20 minutes.  Be sure to turn the meat half way thru cooking to brown both sides.

Slice and serve as a salad topping or in tacos or however you want to serve it.  It’s great with Spanish Rice and Beans too!

Seasoned Flat Iron Steak
Print Recipe
Servings Prep Time
4 Servings 10 Minutes
Cook Time Passive Time
20 Minutes 6 Hours
Servings Prep Time
4 Servings 10 Minutes
Cook Time Passive Time
20 Minutes 6 Hours
Seasoned Flat Iron Steak
Print Recipe
Servings Prep Time
4 Servings 10 Minutes
Cook Time Passive Time
20 Minutes 6 Hours
Servings Prep Time
4 Servings 10 Minutes
Cook Time Passive Time
20 Minutes 6 Hours
Ingredients
Servings: Servings
Instructions
  1. Mix all the spices together in a small bowl.
  2. Rub both sides of the meat with the seasoning mix.
  3. Place meat in a ziplock bag and refrigerate for at least 4-6 hours. Overnight works best.
  4. Place meat on a parchment covered baking sheet.
  5. Broil on Hi to desired doneness. We like ours medium well so I broiled it for about 20 minutes. Be sure to turn the meat half way thru cooking to brown both sides.
  6. Slice and serve as a salad topping or in tacos or however you want to serve it. It's great with Spanish Rice and Beans too!
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Shish Taouk – Lebanese Chicken Kabobs

Shish Taouk – Lebanese Chicken Kabobs

Shish Taouk - Lebanese Chicken Kabobs

Another one of my favorites when I’m visiting Jordan or Dubai is Shish Taouk, Lebanese Chicken Kebobs.  I eat this for dinner almost everyday when I’m in that part of the world, basically because I don’t eat lamb (which I’m told is very good there) and really because I just love it.

It’s very similar to the Greek Souvlaki; just marinated in different spices and served with the yummy garlic sauce instead of Tzatziki, the cucumber yogurt sauce so popular in Greece.
For my Chicken Souvlaki & Tzatziki recipe click here.

Shish Taouk, like Souvlaki is marinated in yogurt, placed on skewers, and grilled; the biggest difference is the spices used in the marinade.  I mix my marinade in a large mason jar that way I can shake it until all the ingredients are combined, then I pour the mixture into a large ziplock bag and place the chicken pieces inside.  I marinate the chicken overnight in the refrigerator and place them on skewers just before we grill them.

Another “secret” I’ve discovered in the Middle East is to let the cooked chicken skewers “set” in a large covered WARM pan for about 5-7 minutes before serving.  This lets the chicken soak up it’s juices and the meat comes out very tender and juicy.

In Lebanese restaurants in both Amman and Dubai Shish Taouk is usually served with french fries and hummus with pita bread.  I prefer to have it with steamed white rice.  You can even place the chicken (sans skewers) on a pita add sandwich fixings and have a Shish Taouk Sandwich.

Ingredients:

3 pounds chicken tenderloins – cut into cubes (each tenderloin will make 3-4 cubes)

1 cup lemon juice

3 Tbls.  minced garlic

1/2 cup FULL FAT Greek yogurt

1/2 cup olive oil

1/4 cup apple cider vinegar

2 tsp.  white pepper

1/2 tsp.  ginger powder

1/2 tsp.  nutmeg

1/2 tsp. cinnamon powder

1/2 tsp. oregano

1/2 tsp. paprika

1/2 tsp. chili powder

2 tbls.  tomato paste

salt to taste

Shish Taouk - Lebanese Chicken Kabobs

Directions:

Place all ingredients except the chicken pieces in a large jar.

Shake jar until well combined.

Pour mixture into ziplock bag.

Add chicken cubes to bag.

Refrigerate overnight.

When ready to grill place 3-4 chicken cubes on to a skewer.

Grill until just done -do not over cook – chicken should be firm but not hard

Place skewers in warm covered pot for 5-7 minutes to set before serving.

Serve with your choice of starch and garlic sauce.  For garlic sauce recipe click here!  Enjoy!

Shish Taouk - Lebanese Chicken Kabobs
Print Recipe
Servings Prep Time
6 Servings 15 Minutes
Cook Time Passive Time
10 Minutes 12 Hours
Servings Prep Time
6 Servings 15 Minutes
Cook Time Passive Time
10 Minutes 12 Hours
Shish Taouk - Lebanese Chicken Kabobs
Print Recipe
Servings Prep Time
6 Servings 15 Minutes
Cook Time Passive Time
10 Minutes 12 Hours
Servings Prep Time
6 Servings 15 Minutes
Cook Time Passive Time
10 Minutes 12 Hours
Ingredients
Servings: Servings
Instructions
  1. Place all ingredients except the chicken pieces in a large jar.
  2. Shake jar until well combined.
  3. Pour mixture into ziplock bag.
  4. Add chicken cubes to bag.
  5. Refrigerate overnight.
  6. When ready to grill place 3-4 chicken cubes on to a skewer.
  7. Grill until just done -do not over cook - chicken should be firm but not hard
  8. Place skewers in warm covered pot for 5-7 minutes to set before serving.
  9. Serve with your choice of starch and garlic sauce.
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Easy Chicken Shawarma Sandwich

Easy Chicken Shawarma Sandwich

Chicken Shawarma Sandwich

Since returning from our summer vacation in Jordan and Dubai we’ve had a yen for the popular sandwich served everywhere in the Middle East, the ever popular Chicken Shawarma.

Shawarma is really meat, beef, chicken, veal, turkey, lamb, or a mixture of meats, grilled on a vertical spit; pretty much like how the Greeks prepare Gyros.  You see these spits almost on every corner around Amman.  This sandwich or plates are available from the corner snack shop to the food courts in the malls to even the high end restaurants around town.  They range in price from about $1 to $5 depending on where you buy it; but regardless of where you buy and how much you pay you’re almost sure to walk away with something delicious.

At home in Hawaii finding shawarma is nearly impossible, we have very few Greek restaurants and even fewer Middle Eastern ones.  I’m sure we’ve tried them all; some are adequate, but most we’ve found lacking.  The only way to get good Middle Eastern food is to make it at home.

So how was I supposed to make my favorite chicken shawarma?  I don’t own a vertical spit and wasn’t about to buy one; frankly I doubt I’d ever figure out how to use it.  Surely there was an easier way to make this yummy dish using equipment I already own, namely my stove.  I looked online and found several recipes that called for either oven roasting the chicken or frying it on the stove.   I didn’t care how it was cooked as long as it tasted good.  After experimenting with different spices I finally came up with a recipe that my husband says is almost exactly like the chicken shawarma we enjoyed in Amman.

Really the secret is in the marinade, that’s what makes the chicken tender and gives it that tangy spicy flavor.  I marinate the chicken over night, roast it in the oven, then make the sandwich on fresh pita with veggies and that oh so yummy garlic sauce.  The sauce is really a must for this sandwich, to learn how to make it click here.

Shawarma sandwiches are great for lunch, dinner, or snacks.  Really I can eat them all day long!  My grandsons love them too!

My recipe uses FULL FAT Greek Yogurt – I’ve tried it with the non-fat or low-fat yogurts, it doesn’t come out as tender.

Marinade Ingredients:

2 pounds chicken tenderloins – cut in half lengthwise
2 tbls. minced garlic
1 tsp. turmeric powder
1 tsp. cumin powder
1/2 tsp.  paprika
1 tsp. curry powder
1/4 cup FULL FAT Greek yogurt

Sandwich Ingredients:

Fresh Pita or French bread
Garlic Sauce
Tomato slices
Cucumber slices
Sour Pickles

Directions:

Mix all the ingredients together and pour into a ziplock bag.
Put chicken pieces in bag and marinate overnight in the refrigerator.

Place marinated chicken on parchment covered baking sheet.
Bake at 350 degrees for about 20 minutes – turning chicken half-way thru the cooking time.

When the chicken is cooked put your sandwich together.  You can either cut the pita in half to form pockets you stuff with the chicken and other sandwich fixings or you can place all the fixings on top of the whole pita then roll it up tortilla style.  When I roll it up I like to wrap the bottom half in parchment or wax paper to keep the sandwich together.  Of course if you’re packing them to take along then it’s easier to roll them and wrap them in paper.

Which ever way you put the sandwich together first spread some of the garlic sauce on the bread – then put in the chicken and veggies then drizzle the whole thing with more garlic sauce.

It’s really yummy!  Enjoy!

For my Beef Shawarma Recipe click here!

Easy Chicken Shawarma Sandwich
Print Recipe
Servings Prep Time
6 Sandwiches 15 Minutes
Cook Time Passive Time
20 Minutes 12 Hours
Servings Prep Time
6 Sandwiches 15 Minutes
Cook Time Passive Time
20 Minutes 12 Hours
Easy Chicken Shawarma Sandwich
Print Recipe
Servings Prep Time
6 Sandwiches 15 Minutes
Cook Time Passive Time
20 Minutes 12 Hours
Servings Prep Time
6 Sandwiches 15 Minutes
Cook Time Passive Time
20 Minutes 12 Hours
Ingredients
Marinade
Sandwich Fixings
Servings: Sandwiches
Instructions
  1. Mix all the ingredients together and pour into a ziplock bag.
  2. Put chicken pieces in bag and marinate overnight in the refrigerator.
  3. Place marinated chicken on parchment covered baking sheet.
  4. Bake at 350 degrees for about 20 minutes - turning chicken half-way thru the cooking time.
Recipe Notes

When the chicken is cooked put your sandwich together. You can either cut the pita in half to form pockets you stuff with the chicken and other sandwich fixings or you can place all the fixings on top of the whole pita then roll it up tortilla style. When I roll it up I like to wrap the bottom half in parchment or wax paper to keep the sandwich together. Of course if you're packing them to take along then it's easier to roll them and wrap them in paper.

Which ever way you put the sandwich together first spread some of the garlic sauce on the bread - then put in the chicken and veggies then drizzle the whole thing with more garlic sauce.

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Mushroom Chicken

Mushroom Chicken

Mushroom ChickenThis chicken recipe is a family favorite.  I got the recipe from a dear friend and have been making it for years.  The original recipe is really easy, you put all the ingredients in a baking pan and bake until the chicken is done; it uses bone in chicken thighs.                                                                                            The other day I found frozen chicken breast tenderloins on sale at my neighborhood market and decided to use it instead of chicken thighs.  I didn’t want to bake it because I’ve found that baking the tenderloins dries them up and they end up hard and chewy, kind of like jerky.
I sauteed them and tweaked the recipe a bit.  I ended up with a delicious new dish!  The sauce is so creamy and the chicken tender. I served it with steamed rice, but it can be served with egg noodles or potatoes.   My husband loves it!  It’s very easy to make and I’m sure I’ll be making it again soon.   Here’s the recipe, I hope your family loves it too!
Mushroom Chicken
Serves 3
Ingredients:
10 pieces Chicken Breast Tenderloins – thawed
2 tbls. Olive Oil
1 tbls. butter
1 tbls. minced garlic
1 cup sliced fresh mushrooms
1 tsp. paprika
1 can Condensed Cream of Mushroom Soup
1 cup Chicken Broth
1 cup sour cream
Mushroom Chicken

Directions:

1.  Heat Olive Oil in a deep sautee pan.  Add butter and let it melt.

2.  Sautee garlic until it starts to turn golden brown.  Add chicken.

3.  Cook both sides of chicken until it’s browned.  Season with paprika.

4.  Add sliced mushrooms.  Cook until mushrooms are tender and browned.

5.  Add Cream of Mushroom and chicken broth.  Stir well.

6.  Simmer on medium heat for 10 minutes or until chicken is cooked thru.

7.  Remove from heat and stir in sour cream.

8.  Sprinkle with more paprika if desired and serve.

Mushroom Chicken
Print Recipe
Servings Prep Time
3 Servings 10 Minutes
Cook Time
20 Minutes
Servings Prep Time
3 Servings 10 Minutes
Cook Time
20 Minutes
Mushroom Chicken
Print Recipe
Servings Prep Time
3 Servings 10 Minutes
Cook Time
20 Minutes
Servings Prep Time
3 Servings 10 Minutes
Cook Time
20 Minutes
Ingredients
Servings: Servings
Instructions
  1. Heat Olive Oil in a deep sautee pan. Add butter and let it melt.
  2. Sautee garlic until it starts to turn golden brown. Add chicken.
  3. Cook both sides of chicken until it's browned. Season with paprika.
  4. Add sliced mushrooms. Cook until mushrooms are tender and browned.
  5. Add Cream of Mushroom and chicken broth. Stir well.
  6. Simmer on medium heat for 10 minutes or until chicken is cooked thru.
  7. Remove from heat and stir in sour cream.
  8. Sprinkle with more paprika if desired and serve.
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